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| Meat is a valuable contribution to diets because of its high nutritional values. Clostridium perfringens is a commensal inhabitant of animals and human intestinal tract as well as a common foodborne pathogen associated with food poisoning. The present study was carried out to investigate the prevalence of C. perfringens in meat and its products at Zagazig city, Sharkia Governorate, Egypt. In addition, toxin genes, antimicrobial susceptibility testing and biofilm formation of C. perfringens strains isolated from meat and its products were determined. The achieved results revealed the contamination of meat and meat products by C. perfringens with varying degrees. Alpha toxin gene was found in all isolated strains, while enterotoxin gene not detected. By disc diffusion method, C. perfringens isolates were found resistant to most of the tested antibiotics with high multiple antibiotic resistance (MAR) indices. Most of C. perfringens isolates were able to form biofilms at different temperatures. Finally, marjoram oil 2% was more effective than thyme oil 5% in reduction of C. perfringens count in vitro. The results suggested appropriate food safety practices in meat and meat product production and processing facilities in Zagazig city, Egypt.

Prevalence of Clostridium perfringens in Retail Meat and Meat Products with Some Decontamination Trials by some Essential Oils